Classic velvety fava with refreshing samphire for a clean Mediterranean taste.
Ingredients
250 g yellow split peas
1 onion
1 garlic clove
Juice of 1 lemon
50 g samphire
Olive oil
Method
Fill a pot with about 1 litre of water and boil the split peas with the whole onion and garlic.
Once cooked, blend them with lemon juice and olive oil until smooth and creamy.
Finish with samphire and serve.
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